Friday, November 5, 2010
Firstly, let me appologize for such an ugly photo of the dish. I only took one last night, and the cauliflower sitting next to it, doesn't look half as tasty as it actually was.
Secondly, I am a little troubled by the name of this dish. This comes from my Grandma Melusine, and she was a stickler for spelling things correctly. I cannot figure out what a Chicken Francais is. At first I thought maybe she just forgot the E in Fracaise, but the ingredients aren't what you would find in Fricasise. There is no lemon, no bread crumbs...
Irregardless, this is a damn good recipe. It's also one of a kind I suppose. This one is written in my grandmother's hand. It's printed, and it's very neat, which tells me that it's very old. My grandma Mel, had horrible arthritis by the time I came long (mid 70's) and her hand writting was not this neat then. She also opted for cursive later in life, because it was easier for her to continue the flow of the pen. anywho, just alittle aside to the history of the recipe.
1/4 cup butter
1 frying chicken cut up
1 medium onion, minced
2 tsp salt
1/2 tsp thyme
1/2 tsp basil
3/4 cup apple cider or juice
2 cups half and half
2 tbsp cornstarch
heat butter, add chicken and onions and brown slowly for 20 minutes. Add seasonings and apple juice. Cover and simmer 15 minutes. Remove chicken to headed platter. add cornstarch mixed with 4 tbsp of half and half. Stir in remaining half and half and cook until thick.
Add chicken back in and cover in sauce, then serve.
First let me just say the Chief Commentator's eyes lit up when he walked into the house and smelled dinner. He rushed right over to the pan and stuck his nose in it. Perhaps that's because Chief Commentator thinks that pan cooked chicken is a gift from the gods. Until we started this project neither of us had really cooked chicken in a pan, but rather relinquished it to the oven or a fryer. the Chief Commentator loves the color on the skin, and how it seals in all the juices.
This recipe was no exception. Great flavors, tender chicken. He ate a good 3/4 of the entire pan last night - picking every morsal he could find from the bones, and enjoying the sauce. I loved the texture of everything. I think the chicken really is showcased nicely in the sauce. I think next time I make it, I may double the seasonings and add a hint of black pepper, but that is just how I like my sauces.